I., W., & University, M. (2023). Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium.
استشهاد بنمط شيكاغوI., Wijayanti, و Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.
MLA استشهادI., Wijayanti, و Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.